FOGON CARIBENO RESTAURANT

Name: FOGON CARIBENO RESTAURANT
Address: 2114 W 68 ST, HIALEAH, FL, 33016, US
Rating: 55.4

2114 W 68 ST, HIALEAH, FL 33016

License #2323502

🫔 Latin American ℹ️

55.4 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 18 findings · 5 critical

Routine - Food

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Quick take

FOGON CARIBENO RESTAURANT in HIALEAH currently holds an InspectFL Health Score of 55.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 69 total violations — 19 critical, 6 major, 44 minor.

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The latest inspection on March 24, 2026 shows 18 observation rows: 5 critical, 2 major, and 11 minor.

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Inspector notes

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FOGON CARIBENO RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed at front counter area water damaged ceiling tiles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen stains on ceiling tiles.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed piece on employee bathroom, no self closing.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic container no handle used to dispense dry rice. Operator discarded container.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed piece of cove molding storage closet by door.
[08B-38-4] Food stored on floor. Observed boxes with oranges stored on the floor under orange juice machine. Operator stored box with oranges six inches above the floor.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed oranges no washed before preparing juice.
[25-05-4] Single-service articles improperly stored. Observed Single serve cups stored on the floor next to vertical freezer storage closet.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed interior of double door cooler rusted.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[46-04-4] Exit door locked. For reporting purposes only. Observed at kitchen food debris door to outside blocked.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establish serving food, operating without a license, Establishment changed ownership.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed thank you bag used to store raw beef.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over box with Margarine, inside reach in cooler. Operator stored shell eggs on bottom shelf shelf under margarine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside reach in cooler at kitchen, raw chicken stored over open container with raw beef. Cook placed raw chicken container on bottom shelf shelf, under raw beef.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed guava and cheese pastries (125F - Hot Holding) inside hot box. Operator discarded product.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink front area used as dump sink, dumping residue from orange juice preparation.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Elieser Sosa, no manager certificate.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Observed holes on wall at storage room.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food item (Torrija) prepared on site for customer self service with not product identity, description, date, name and address of the establishment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed double door reach in cooler with rusted shelves.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed at storage room mop inside bucket.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw chicken stored inside thank you bags, inside reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed inside reach in cooler across 3 compartment sink Cold Pasta Salad (52F - Cold Holding); cooked ground Beef (53F - Cold Holding) and. seasoned Raw chicken breast (51F Cold Holding ); according to the cook prepared two days ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across 3 compartment sink Cold Pasta Salad (52F - Cold Holding); cooked ground Beef (53F - Cold Holding) and. seasoned Raw chicken breast (51F Cold Holding ); according to the cook prepared two days ago.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen cook line time 3:10 pm, White Rice (91F - Hot Holding); Moro Rice (85F - Hot Holding); Black Beans (101F - Hot Holding); Cooked Red Onion (91F - Hot Holding) according to cook foods prepared 3 hours ago. Employee put food containers on top of stove to reheat. 3:48 pm Second temperature White Rice (179F - Hot Holding); Moro Rice (180F - Hot Holding); Black Beans (190F - Hot Holding); Cooked Red Onion (170F - Hot Holding)

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled and damaged ceiling tiles throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table at preparation area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraint.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles missing through kitchen area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation table at preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease build up.
[16-46-4] Old labels stuck to food containers after cleaning. Observed at drying racks at warewashing area.
[35B-03-4] Outer openings not protected with self-closing doors.observed at exit door of kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler across from ware washing area.
[08B-12-5] Stored food not covered. Observed cock tail sauce and tomato paste not covered at reach in cooler at kitchen. Manager cover containers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked black beans at reach in cooler. Manager moved raw beef to freezer.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature. Manager placed raw shell eggs on ice and water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (64F - Cold Holding); slice cheese (64F - Cold Holding) all cold holding at preparation table. As per manager sitting out for approximately 45minutes. Manager placing items on ice.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed fried eggs offered on the menu, no identified as a raw item.